Shrimp Ceviche

5 from 2 votes

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Nothing mentally transports me to a tropical island quite like shrimp ceviche. For only a few dollars, I can taste the sunshine with the flavors of citrus, tajin seasoning, and jalapeños. This dish is a treat for the senses: a medley of colorful vegetables, a hint of spice to keep things interesting 🔥, and a strong aroma of freshly squeezed lemon 🍋, lime, and orange. This Modern Nonna version of shrimp ceviche takes inspiration from many cultures. I’ve borrowed flavors and techniques from around the globe to create a ceviche that hits all the high notes. This recipe has accessible and affordable ingredients, is easy to prepare, and is insanely delicious.

Why You’ll Love Shrimp Ceviche

If you’re craving tropical 🌴 flavors, you’ve come to the right place. This ceviche is bursting with taste, from a medley of three citrus 🍊 juices, to bright jalapeño and red onion, contrasting crunchy cucumber creamy avocado, and punchy tajin 👊, this dish packs in sweet, salty, spicy, crunchy, and smooth. Shrimp are the star 🌟 of the show. Raw, chopped shrimp marinate in a citrus mixture, which helps break down the proteins and give the shrimp a “cooked” texture and appearance. With no cooking required, this is an incredibly easy yet impressive dish to serve. Pairs perfectly with a hot sunny day ☀️ and a fruity drink 🍹.

What is Ceviche?

Ceviche is an important dish for many cultures, especially the countries of Central and South America which border the Pacific Ocean. The dish is originated in Peru 🇵🇪, where it’s often served with corn or sweet potato. Although every nation adds a unique twist to the dish, the concept remains the same: raw seafood or shellfish marinated in citrus, often combined with fresh vegetables, fruits, and herbs. Ceviche also goes by the names cebiche, sebiche, or seviche. My version of Shrimp Ceviche is Mexican-inspired, featuring tomato and avocado, and served alongside tostadas (whole fried or toasted tortillas).

Is Ceviche Safe to Eat?

Yes, however, I strongly encourage you to buy high-quality fresh shrimp (or fish) making sure you make it the same day. Marinating shrimp in fresh lime juice essentially cooks the shrimp due to the high acidity of lime juice.

If you feel uneasy about raw seafood, you can boil the shrimp first and use cooked shrimp instead.

How to Prepare Shrimp Ceviche

🦐 Prepare fresh, thawed, peeled, and deveined shrimp. If you are concerned about raw seafood, use pre-cooked shrimp.

🥣 Cut shrimp into bite-sized pieces and place in a bowl.

🍋 Add freshly squeezed lime, lemon, and orange juice. Cover and refrigerate for 1-1.5 hours until the shrimp is “cooked” by the citrus.

🥑 When the shrimp is ready, add chili flakes, Tajin, onion, cucumber, tomato, avocado, jalapeno (optional), and cilantro (or parsley if you prefer).

🔥 Mix well and serve Shrimp Ceviche immediately with tortilla chips or tostadas, adding hot sauce on top if desired.

Nonna’s Tip 🍤

Please allow the shrimp (or fish) to sit covered in the citrus for at least 1 hour or until the shrimp has “cooked” or is no longer translucent. If using raw shrimp, it has to be fresh and preferably purchased from a fishmonger (I purchase good quality wild caught). Enjoy the ceviche the same day it’s made for peak freshness and food safety.

Shrimp Ceviche

Variations and Substitutions for Shrimp Ceviche

You can definitely make this Shrimp Ceviche your own, but remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.

  1. Instead of shrimp, you can try a 🐟 fresh white fish diced into small pieces. Some options include halibut, sea bass, or snapper. Scallops are also a popular option. Please use the freshest fish from a fishmonger making sure to keep it on ice in the refrigerator and make the Shrimp Ceviche the same day that you purchase it.
  2. In Mexico, using clamato (or 🍅 tomato) juice in the ceviche is popular, and additions like tomato and avocado are usually included as well.
  3. If you think that cilantro tastes like soap 🧼, feel free to use parsley instead.
  4. Any citrus 🍊 can be used for this recipe although I love the combination of lime, lemon, and orange juice most.
  5. For some extra 🔥 heat, add sriracha or chili flakes to your ceviche.

Similar Recipes

Best Served With

  • Some tostadas or tortilla chips
  • A lettuce cup or over a bed of rice or quinoa
  • A crunchy bread like my No Knead Peasant Bread to soak up the juices

Common Questions

is ceviche safe to eat?

Yes, however, I strongly encourage you to buy high-quality fresh shrimp (or fish) making sure you make it the same day. Marinating shrimp in freshly squeezed lime juice cooks the shrimp due to the high acidity of lime juice.

where can I get high-quality seafood?

Look for a fishmonger in your area, and make sure the fish or shrimp is fresh. I like to purchase wild-caught shrimp. The shrimp I used for this recipe was wild-caught, Argentinean shrimp.

how long can i store Shrimp ceviche for?

For best results, please serve ceviche the same day that it is made. However, if you make it with pre-cooked shrimp, you can store it in an air-tight container in the fridge for up to 2 days.

can I make Shrimp ceviche the night before?

I do not recommend making Shrimp Ceviche the night before, as the shrimp can become overly “cooked” and mushy. Instead, prepare all the ingredients separately and combine them about 1-1.5 hours before serving. If using pre-cooked shrimp, you can mix everything together the night before. Store the citrus juice separately to save time.

what can I use instead of cilantro?

If you don’t like cilantro, feel free to use parsley instead.

Shrimp Ceviche

Shrimp Ceviche

If you're craving tropical 🌴 flavors, you've come to the right place. This ceviche is bursting with taste, from a medley of three citrus 🍊 juices, to bright jalapeño and red onion, contrasting crunchy cucumber creamy avocado, and punchy tajin
5 from 2 votes
Course: Appetizer, Side Dish
Cuisine: Mexican, Spanish
Servings: 4
Author: The Modern Nonna
Prep Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients 

The Ceviche

  • 1 lb shrimp (16 large) , raw, wild caught, peeled and deveined
  • 7 limes, juiced
  • 1 lemon, juiced
  • 1 orange, juiced
  • chili flakes, to taste
  • Tajin, to taste
  • 1 red onion, finely diced
  • 1 cup tomato, finely diced
  • 1.5 cups cucumber, finely diced
  • 1 jalapeno, optional
  • 1 avocado , finely chopped
  • ¼ bunch cilantro , or parsley

To Serve

  • tortilla chips or tostadas
  • hot sauce

Instructions 

  • Make sure the shrimp is fresh, thawed, peeled, and deveined. If you are nervous about raw seafood, please use pre-cooked instead.
  • Cut the shrimp into bit size pieces and add to a bowl.
  • Pour over the freshly squeezed lime, lemon, and orange juice. Cover it and let it sit in the fridge for 1-1.5 hours or until the citrus has "cooked" the shrimp and it's no longer translucent.
  • When the shrimp is ready, add in chili flakes, Tajin, onion, cucumber, tomato, avocado, jalapeno (optional) and cilantro.
  • Note: if you don't like cilantro, please use parsley instead.
  • Mix well and serve right away with tortilla chips or tostadas. Feel free to add hot sauce on top if you're feeling spicy 🔥

Video

Nutrition

Calories: 249kcal, Carbohydrates: 26g, Protein: 26g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 207mg, Potassium: 926mg, Fiber: 9g, Sugar: 8g, Vitamin A: 655IU, Vitamin C: 78mg, Calcium: 149mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Mexican, Spanish
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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4 Comments

    1. Hi Jennifer, I would not recommend it. Instead you could defrost the raw shrimp and briefly boil it in water, just until the tails curl tightly inward and the flesh turns pink. Then transfer the cooked shrimp to a bowl of ice water, let it cool, then prepare according to the instructions in the recipe.